Lemon Cake
July 30th, 2007
Cream 250g butter with 200g sugar and the zest of 1 lemon until it’s smooth. Gradually add 3 eggs and beat to combine. Add 90g plain flour and 210 selfraising flour. Make it a smooth batter and at last mix the juice of 1 lemon into the batter. Pour the batter in a greased and floured cake tin and place the cake tin in a preheatet oven at 160C (fan) for about 50 minutes. Then cool down the cake a bit before getting it out of the cake tin. Enjoy!
